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    Source of Recipe

    ww recipes

    List of Ingredients

    1 lb (450 g) lump crab meat, picked over
    4 scallions (spring onions), green parts only, chopped
    1/4 cup (60 ml) mayonnaise
    2-4 Tbs (30-60 ml) dry bread crumbs
    1 Tbs (15 ml) chopped fresh parsley, basil, or cilantro
    (coriander leaves)
    2 tsp (10 ml) Old Bay or other seafood seasoning
    Salt and freshly ground pepper to taste
    1 egg, lightly beaten
    All-purpose flour for dredging
    1/4 cup (60 ml) vegetable or olive oil


    Combine the crab meat, scallions, mayonnaise, 2 tablespoons (30 ml) of
    the bread crumbs, herb, and seasonings in a mixing bowl and toss
    gently to combine. Carefully fold in the egg with a rubber spatula
    until the mixture just clings together, adding more bread crumbs if
    necessary. Form into 4 to 6 patties and refrigerate for 30 minutes to
    overnight. Dredge lightly in flour. Heat the oil in a large skillet
    - preferably non-stick - over moderate heat and fry the crab cakes
    until crisp and browned, about 4 minutes per side. Serve with tartar
    sauce. Serves 4 to 6.




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